5 new flavors to add to your homemade nougat

Nougat is the most typical Christmas sweet and one of the many legacies that the Arabs left in Spain and the Mediterranean areas, after the Al-Andalus era. Typical dessert of our Arab heritage, in its more than 500 years of history it has evolved and in what way!

Today, Spain is the leading manufacturer and exporter of nougat from all over the world. The traditional manufacturing process has lasted to this day and has improved thanks to the introduction of industrial machinery.

In addition, with the incorporation of the cutting-edge culinary techniques and the introduction of new foods, the nougat has become a fun sweet, in which all flavors fit, ¡¡even the salty ones!

New flavors for nougat: a culinary art

Torrons Vicens, a brand created in Agramunt (Lleida) is one of the pioneers in the introduction of new flavors in nougat. In this sense, Albert Adrià has created for the brand an original fresh curry nougat, with almond praline and white chocolate. Among the new flavors that the chef incorporates, there is also the coconut thai.

In addition, Torrons Vicens and Albert Adriá are also responsible for the newest of flavors: the beer nougat. It is made from a “ganache” of white chocolate and beer, which is covered with a thin layer of milk chocolate. The sweetness of the chocolate blends perfectly with the bitterness and citrus touches of the beer used for the recipe.

The thing does not stop here, since Albert Adrià also dares with a nougat inspired by the famous carrot cake, the carrot cake par excellence, garnished with a frosting of yogurt and nuts. Likewise, he has also created one inspired by the gin and tonic.

Finally, we cannot leave Torrons Vicens without paying attention to the called “lunar footprint”, a nougat made with rosemary truffle and crunchy hazelnut and raspberry.

Chefs and nougat, the perfect alliance

Not only Albert Adrià lives the experimentation in the matter of nougats, but also the chef Marc Ribas, who has elaborated a spicy nougat.

This recipe combines the chocolate coating (75% pure) with a spicy cocktail, Tabasco and a touch of salt. The contrast between the flavors and textures of this nougat is spectacular and will delight everyone. lovers of bizarre desserts.

Likewise, the chef Dani García, proposes a foie and lime nougat, a taste very different from what we are used to.

For its part, Rafa Gorrotxategi has used yuzu (Japanese aromatic citrus) to create a nougat with an intense and fresh perfume. Made with white truffle, it has a successful touch of mandarin, which enhances its oriental essence.

And of course, by chef Jordi Roca, we have the ground nougat, which is prepared with dark chocolate, bitter orange ganache, beet jelly (present inside the sweet) and crunchy jasmine tea.

Finally, among the most extravagant flavors we can find the Urkiola cheese nougat (Bizkaia),wedge-shaped cheese!

What do you think of all these new flavors for homemade nougats? Which ones would you dare to use? in your kitchen this Christmas?